This is my second time reviewing. I have been baking sugar cookies for over 30 years and this recipe is by far, the best I have used. My hints: Wash your hands thoroughly and use your fingers to cut the butter into the flour until it is like corn meal. Use the butter straight out the fridge. If the dough is a little softer and shiny, chill for at least an hour (wrapped in some saran wrap so as not to dry out). If it is matte and like play dough, you can roll it now. Using a thin, metal spatula dusted with a little flour worked better on getting the cut-outs up than a plastic one. I baked mine at 350 for 5 - 6 min. This was for thinner, crisper cookies rather than soft. Watch the batch closely and allow it to brown slightly if at all. Allow the cookies to finish baking on the cookie sheet for about 5 minutes. Let it cool completely on the cookie rack. I did not have cream but had a can of low-fat coconut milk and used that. My gosh, I think that might be a secret ingredient for sure. It added a neat creaminess and a flavor but it did not taste like coconut.
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This is my second time reviewing. I have been baking sugar cookies for over 30 years and this...